Sourdough Starter from Scratch! 

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As far as your starter is concerned, the reason you are getting so much hooch is that you are not feeding it enough flour. You have so much starter that it is eating up all the flour that you have been giving it. You would either need to discard some of your starter before you feed it or give it much more when you feed it. And once you mix the dough you should let it rest for about 30 minutes and then start the stretch and folds. Do a stretch and fold and go around the bowl about four times and then cover and let it rest for about 30 minutes and then come back and do another set of stretch and folds. You should do about 3 sets of stretch and folds before you let it do it's bulk fermentation and let it go until it has doubled in size.

I love the sourdough shelf🤗

I make pain de campagne from my discards. It's delicious when done correctly.

These channels are also doing sourdough starter : whippoorwill holler, heartway farms, cosmopolitan cornbread

When you stretch and fold don’t add more flour to the bowl. The stretch and fold technique uses a very slack dough that firms up as the gluten is strengthened during the process. It’s actually suggested to wet your hands to keep the dough from sticking as you stretch and fold.

i'm so glad you aren't WEIGHING the flour and water. i'd rather just use cups. I've always cut bread when hot- that's just the first yummy eating phase and then eat the rest later, no problem. ! Plus, a nice crunchy crust is good. butter on top- yes.

This is my experience working with low gluten or no gluten flours. Concerning starter, use less water to flour ratio for spelt. Folding method is fold four turns of dough in bowl then rest for 15 minutes, do that 4 times resting 15 between folds. Wet hands each time you fold. Put in pan,let rise over nite, score then bake. Spelt flour is finicky to work with. I think this would make your bread less dense. I personally don’t like using spelt or teff by itself. Video was Very detailed on you procedure

Good morning, I came over from Dutch and checked out your channel. I make a lot of bread so really like watching you make sourdough. Awesome, I have subscribed to be in your community.

Always hated discarding part of my sourdough starter, found no waste method few years ago, definitely prefer that method.

Somebody else commented, when doing a stretch and fold u need to let the gluten in the dough rest and relax, not continue to do it when it is tense! Starter wise i never get that separation of water, i would test having a more flour to water ratio, all flours need different ratios

Thanks for this video, it was nice to see you testing different feedings. I've only done it by written instructions, not by watching what was happening. Here's to a new year of sourdough making. Hmmm, what flour will I choose? LOL

You may want to feed every 12 hours. I think the bulk of the food is the flour. I’ve been watching video about this for a year now. The more spent starter you use the faster the food gets eaten. After 4-5 days use only a couple table spoons of starter then feed. I’ve found weighing is more 1 to 1 equal. Thank you for making the video

great video, thanks for sharing.

Thank you. I enjoyed your video, and I'm trying to get up the nerve to try sourdough - it's my fav.

I should think the amount of natural yeast in your home's air can give differing results too? Which I should think will change as the outside temp/seasons change.

I can't love this video enough! I have watched so many videos and read so many articles on sourdough and so many make the process entirely too complicated! If I find hooch in my starter I add flour then split my starter and put 1/2 in the fridge or gift it to someone. Putting one in the fridge allows you Grace to "ignore" it for a few weeks and you can use it later. I love that you use smaller amounts of flour and water so you don't have to discard!

Terrific, detailed information! Thank you so much ❤️ Please, just give me the crust😋

You are brave to start a new starter in the dead of winter!

I would just like to remind people that you can put some tap water on the counter for 24hrs and the chlorine will gas off. Question: Is there any situation where you would add a tsp of sugar?

Great little shelf for your starter! Thank You for doing this!

An interesting experiment and good how to video

I have been using a kitchen scale. Im finding that equal parts of water and flour in grams works great for me.

Hello! I heard you will be presenting close to our farm at the Okie Homestead. I hope you enjoy your time in my beautiful State!

Oh my goodness! My mouth was watering as you were taking your first bites! I have never had Spelt bread before…does it taste like regular AP flour? Is it more nutritious? Thank you for sharing your day by day insights… Sourdough for rookies like me can be such a mystery…this was as close to having a neighbor give you advice what to look for. I have seen others just miraculously have the perfect starter & the perfect loaf…it leaves me frustrated when mine didn’t turn out

Excited for this. I have tried to do a Spelt Starter a few months ago. It got gross and I pitched it. Spelt is about my Favorite Grain. Going to try your method! Thanks for a great video!

Loved this video!! Have watched several others, but none were as thorough and easy to understand as yours. Just have one question. If you start with store-bought bleached all purpose flour, can you change to unbleached later in the feedings or is it better to just start a new starter?

I’m working on my third starter. I started with rye flour after 2 weeks nothing, threw that out and tried whole wheat- nothing. Thought maybe my flours were to old so I bought “fresh” flour, ling Arthur all purpose. Made flour and water 1/4 cup each. After 5-6 days nothing. So I poured out half of it and added back 1/4 each us tablespoon honey. This morning I still have no bubbles, maybe a few on top. I did get hooch first couple days! What could I be doing wrong. This is getting expensive throwing flour out. HELP!!!

Not using metal may have come from the past when utensils were made of silver or silver plated. Silver is said to kill bacteria.

I wish I could keep a starter alive. I have the worst luck with it.

Hi, just want to ask a quick question. I purchase a gluten free flour from thrivelife (a freeze dried food company), canI use it for sourdough starter,. And if not could I use it to make a sandwich bread. Thank you.

I got a starter going yesterday and will follow along with you girls. I did have one going last summer but eventually starved it to death in the fridge :( I have a question though. I started with a bleached flour and today might add a wheat flour or a combo of them; is that ok to mix flours or should it be a one flour only starter?

Wet your hands to stretch and fold instead of flour

I don't like the bread sour so that would be good for me.

I think you have to just discard some each day. I think from watching many others that could be the problem.

Holy cow! Whey is the camera moving soooooo much? My eyes can't focus that fast!! I'm sure I'm NOT the only one that doesn't care for this.....

why are you not discarding half before you feed again?

Also maybe ditch the spelt.